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The Development of Herbal Drinks Products with Local Wisdom |
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| รหัสดีโอไอ | |
| Creator | Rujikarn Sanont |
| Title | The Development of Herbal Drinks Products with Local Wisdom |
| Contributor | Yingsak Jittakoat |
| Publisher | Doctor of Philosophy in Social Sciences Association Ramkhamhaeng University |
| Publication Year | 2569 |
| Journal Title | Ph.D. in Social Sciences Journal |
| Journal Vol. | 16 |
| Journal No. | 1 |
| Page no. | e276580 |
| Keyword | Product and Packaging Development, Product Sensory Testing, Local Wisdom |
| URL Website | https://so05.tci-thaijo.org/index.php/phdssj |
| ISSN | 2985-0037 |
| Abstract | This research article aims to study and collect local wisdom about fruits that have medicinal properties, to develop herbal drinks produced from local fruits, to test the sensory perception of herbal drinks produced from local fruits, and to study satisfaction with the brand and packaging of herbal drinks produced from local fruits of Nong Nam Sai community enterprise Nong Nam Sai subdistrict, Si-khio district, Nakhon Ratchasima province. This research is mixed methods. The key informants for this qualitative research were 9 people using a purposive selection method. The sample group of the quantitative research was divided into 2 groups: group 1 who participated in the sensory testing of herbal drinks they are voluntary sample selection method of 30 people, group 2 is the group that responded to the questionnaire regarding their satisfaction with the brand and packaging of herbal drinks products. Using the method of selecting convenience samples from consumers in Si-khio district Nakhon Ratchasima province, 400 samples. Quantitative data analysis uses descriptive statistics, while qualitative data analysis involves classifying data types using domain analysis and taxonomy analysis.Findings are as follows: herbals in area Nong Nam Sai subdistrict, Si-khio district, Nakhon Ratchasima province there are 66 species with properties used to treat primary illnesses. There are 4 types of fruits that can be used to make herbal drinks, including Noni, jambolan plum, star gooseberry, and beleric myrobalan. The results of sensory testing herbal drinks made from jambolan plum it had the highest sensory test value, followed by star gooseberry, followed by noni and beleric myrobalan got the last score. While overall satisfaction with the brand and packaging of herbal drinks there is a high level. The aspect of product protection it has the highest level followed by distribution prom |
